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Poached Trout with Fennel and Celeriac Hash Recipe

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This recipe for Poached Trout with Fennel and Celeriac Hash is from Family Favorite Foods , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Poached Trout
Ingredients:  
Ingredients:  
4 x 4 oz. trout
3L court bouillon
salt to taste
Directions:
Directions:
Heat court bouillon in sauttuare to 175F. Bring fish from fridge to temper, pat dry with paper towel and season with salt. Carefully add to warm bouillon cook till tender 2-7 mins depending on size and thickness. Have all other components ready to serve as soon as fish is cooked. Top with Maldon salt at finish.
 

Court Bouillon
Ingredients:  
Ingredients:  
3L water
2 cups onion, thin sliced
1 cup white wine vinegar
1 cup carrots, thin sliced
1 bouqet garni (parsley, thyme, bay leaf, black peppercorns)
18 peppercorns
3 Tbsp. salt
Directions:
Directions:
Combine all ingredients in a pot, cover and bring to a boil - skim if necessary. remove lid and simmer for 20 to 30 minutes. Allow to settle for 10-15 minutes before straining.
 

Fennel and Celeriac Hash
Ingredients:  
Ingredients:  
1 cup Fennel
2 cups celeriac
2 cups onion
2 tbsp. butter
2 tbsp. red wine vinegar
1 tbsp. brown sugar
2 tsp. garlic
1 tbsp. thyme
t/t salt and pepper
2 Tbsp. canola oil
Directions:
Directions:
Cut green stalks from fennel bulb, cut into 1/4" dice. Peel celeriac and cut into 1/2" dice. Heat about 3 litres of water in a sauce pot, once at a boil season with salt and cook celeriac till tender. Cool on a tray. Slice onion thinly lengthwise. In saute' pan on medium heat add butter then onions, stir, season with salt and pepper. Once onion begins to take colour add brown sugar cook to combine. Add red wine vinegar to deglaze, should bubble. Season with 2 tsp garlic, 1 Tbsp. thyme, salt and pepper. In a large heavy skillet heat pan and add oil. Add par-boiled celeriac to pan and heat through, add fennel, toss well, cook through shaking often approx. 2 mins. Add thyme/seasoning's as needed. Heat cooked ingredients through then keep warm.
 

Brown Noisette
Ingredients:  
Ingredients:  
1 cup salted butter
2 tbsp. lemon
4 tbsp. parsley
4 tbsp. capers
4 tbsp. chives
Directions:
Directions:
Do Not Prepare in Advance
heat up pan on high heat, when warming (not yet hot) add butter in cubes slowly, cook over medium heat until foamy and lightly browned. Add lemon juice, parsley and chives. Serve immediately with or around fish

 

 

 

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